Guadeloupe Accras de Morue




1/2 pound skinless boneless salt cod, cut into 2-inch pieces and rinsed
1 cup all-purpose flour
1/4 cup milk
1 large egg
3/4 teaspoon double-acting baking powder
a rounded 1/4 teaspoon ground allspice
2 garlic cloves, minced
a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)
3 scallions, chopped fine
1 tablespoon finely chopped fresh coriander if desired
vegetable oil for deep-frying
sauce chien as an accompaniment (Caribbean Spicy Dipping Sauce)
For the sauce chien:
1 small onion, minced
3 scallions, minced
1/3 cup minced red bell pepper
2 garlic cloves, minced
1 Scotch bonnet or habañero chili, seeded and minced (wear rubber gloves), or 1 teaspoon Scotch Bonnet Pepper Sauce
1 teaspoon salt
1/4 teaspoon dried thyme, crumbled
7/8 cup water
2 tablespoons white-wine vinegar
1/4 cup fresh lime juice
2 tablespoons vegetables oil
2 tablespoons chopped fresh coriander, or to taste, plus a coriander sprigs for garnish if desired


In a large bowl let the salt cod soak in enough cold water to cover it by 3 inches, changing the water several times, for an least 8 hours or overnight. Drain the salt cod well in a sieve and in a food processor purée it. Add the flour, the milk, the egg, the baking powder, the allspice, and the garlic and blend the mixture well. Transfer the mixture to a bowl and stir in the chili, the scallions, and the coriander. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 360°F. on a deep-fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through. Transfer the fritters as they are fried with a slotted spoon to paper towels to drain. The fritters may be made 2 days in advance and kept covered and chilled. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450°F. oven for 5 minutes. Serve the fritters with the sauce.

To make the sauce chien:
In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs. Makes about 2 cups.


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